Jalapeno Pepper Jelly

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Nutrition per serving    (USDA % daily values)
CAL
1127
FAT
32%
CHOL
5%
SOD
6%

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Ingredients for 4 servings

4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores

6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)

1 green bell pepper (or red if you want the color), seeds and ribs removed, chopped

1 cup cranberries (optional but recommended, will help with color and with setting)

3 cups water

3 cups white vinegar

3 1/2 cups sugar (7/8 cup for each cup of juice)

One 6-quart pan (Stainless steel or copper with stainless steel)

A candy thermometer

A large fine mesh sieve (or several layers of cheesecloth, or a muslin cloth jelly bag)

4-5 half-pint canning jars

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